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Barbecued Eggplant Salad with Burrata and Italian Style Turkey Breast Fillets

Barbecued Eggplant Salad with Burrata and Italian Style Turkey Breast Fillets

Ready in 30 mins

Prep: 10 mins

Cook: 20 mins

:

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Servings

Servings 4

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Home \ Recipes \ Barbecued Eggplant Salad with Burrata and Italian Style Turkey Breast Fillets

Ingredients  

Ingredients:

  • 1 burrata or mozzarella, fresh
  • fresh basil to garnish

Turkey brine

  • 2 cups water
  • 1 tbsp coarse salt
  • 10 peppercorns
  • 1 bay leaf
  • 2 turkey breasts approximately 250g each

Italian marinade

  • ¼ cup olive oil
  • 1 tbsp balsamic vinegar
  • lemon zest from 1 lemon
  • 1 sprig fresh thyme

Eggplant and other grilled vegetables

  • 1 medium eggplant cut in 8 lengthwise
  • 2 zucchini cut into slices
  • 1 small red onion quartered
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tbsp honey or maple syrup

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Instructions

Directions:

  • In an airtight container, mix the ingredients for the brine. Put turkey fillet in and let brine rest in the refrigerator for 30 minutes.
  • In the meantime, mix the ingredients for the marinade. Set aside. Cut vegetables and let them marinate for 30 to 60 minutes.
  • Preheat BBQ. On an oiled grill, cook turkey fillets on direct heat at 400 F (200 C) for 15 minutes. Turn halfway through cooking. Cook on indirect heat for an additional 5 minutes, or until a meat thermometer inserted in the thickest part of the turkey reads 165 F (74 C).
  • Cook vegetables (generally around 10 minutes).
  • Serve turkey breast fillets with the grilled veggies salad and the burrata. Garnish with basil leaves.

Nutrition Per Serving

Calories: 686kcalCarbohydrates: 25gProtein: 54gFat: 43gSodium: 1053mg

Credit:

Lyne Pedneault – @mission.cuisine.urbaine

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